Golden Beets & Carrots with Feta + Pistachios
I’d never tried golden beets prior to making this recipe, but after making this dish, I’ve found a new favorite side! The golden beets are wonderfully buttery and earthy in flavor, perfectly complemented by the tender carrots, browned butter, and a hint of feta and pistachios. It’s a cozy, nourishing combination that’s quickly become a go-to for me!
This recipe builds flavor in the simplest, most satisfying way. Roasting the golden beets brings out their natural sweetness and buttery texture, while the carrots gently simmer with shallot, garlic, and white wine for a subtle depth of flavor.
Everything comes together in nutty browned butter, which coats the vegetables and adds rich warmth without overpowering them. Finished with fresh parsley, salty feta, and crunchy pistachios, this dish is sweet, savory, creamy, and crisp, making it an easy yet elevated side for any meal.
FAQs
Q: Do I have to roast the golden beets in foil?
A: Wrapping them in foil helps steam and tenderize the beets while concentrating their flavor. You can roast them unwrapped, but they may take slightly longer and develop more caramelization.
Q: Can I use red beets instead of golden?
A: Yes! Red beets work just as well flavor-wise, but they will stain the carrots and change the overall color of the dish.
Q: Can I make this ahead of time?
A: Absolutely. You can roast the beets and cook the carrots in advance, then reheat everything in the browned butter before serving and add the garnishes fresh.
Q: What can I substitute for feta?
A: Goat cheese is a great option for a creamier finish.
Q: What does browned butter add to the dish?
A: Browned butter adds a rich, nutty depth that enhances the natural sweetness of the beets and carrots without overpowering them.
Q: How should I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop to maintain the best texture.
Golden Beets & Carrots with Feta and Pistachios
Ingredients
- 1 small bunch of carrots rainbow carrots would be beautiful if you can find them!
- 3-4 golden beets peeled & rough chopped
- 1 shallot minced
- 1 tbsp olive oil
- 1-2 cloves of garlic minced
- ½ cup dry white wine
- S&P to taste
- 3 tbsp butter
For garnish:
- fresh parsley
- crushed pistachios
- feta
Instructions
- Wrap your beets in foil & bake or air fry at 400F for 40 mins or until fork tender. While they bake prepare your carrots.
- Rough chop carrots into small chunks. Sauté your shallot & garlic in the olive oil in a large saucepan over medium heat until fragrant & golden. De-glaze with white wine and add carrots. Allow to simmer gently uncovered for about 10 mins & fork tender. Season with salt and pepper.
- Once beets are cooked, unwrap from foil and let cool before peeling completely & rough chopping. In a separate pan, add 3 tbsp of butter over medium heat and swirl the pan so the butter browns evenly.
- Add carrots + beets to the browned butter and toss to coat. Let it come to a gentle simmer before plating. Garnish with fresh parsley, feta cheese + crushed pistachios.
Notes
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